Lava Cake Recipe

Prep ramekins and oven

Position a rack in the center of the oven and preheat to 450°F (230°C). Generously butter four 6-ounce ramekins with the reserved butter and dust with cocoa powder, tapping out excess. Place ramekins on a baking sheet for easier transfer.

Melt chocolate and butter

Combine the chopped chocolate (6 oz) and 1 stick butter in a heatproof bowl. Melt over a simmering water bath (bain-marie), stirring occasionally until smooth and fully combined. Alternatively, microwave in 20-second bursts, stirring between bursts, until smooth. Remove from heat and let cool for 2 minutes.

Whisk eggs and sugar

In a separate bowl, whisk together the whole eggs (3), egg yolks (2) and granulated sugar (1 cup) until pale, slightly thickened and ribboning when the whisk is lifted (~2–3 minutes by hand or 1–2 minutes with an electric mixer on medium).

Combine and finish batter

Gradually fold the melted chocolate mixture into the egg-sugar mixture until uniform. Sift in the all-purpose flour (1 tbsp) and salt (1 tsp) and gently fold just until incorporated — do not overmix. The batter should be glossy and slightly fluid.

Portion batter

Divide the batter evenly among the prepared ramekins (about 4 ounces / 115 g each). Smooth the tops. At this point you can chill the filled ramekins, covered, for up to 24 hours; if chilled, add 2–3 minutes to the bake time.

Bake

Bake on the center rack for 10–12 minutes, until the edges are set and the centers still jiggle slightly when the ramekin is nudged. For firmer edges and softer centers aim closer to 10 minutes; for slightly more set centers aim closer to 12 minutes.

Rest and unmold

Remove the baking sheet from the oven and let cakes rest for 1 minute. Run a small knife around the inside edge of each ramekin to loosen. Place an inverted dessert plate over each ramekin, carefully flip, and lift the ramekin off to release the cake. If a bit sticky, wait 5–10 seconds and try again.

While cakes are baking or immediately after, heat the heavy cream (1 tbsp) until it just begins to simmer (do not boil). Pour over the finely chopped semisweet chocolate (1 oz) in a small bowl and let sit 30 seconds, then stir until smooth. If too thick, add a teaspoon of warm cream to reach a pourable consistency. Spoon a small pool onto each plate and/or drizzle a tablespoon over each unmolded cake so that additional chocolate flows from the center when cut.

Place each molten cake on a dessert plate with a spoonful of ganache pooled or drizzled around it. Add one scoop of vanilla ice cream beside each cake (or two small scoops if preferred). Arrange fresh mixed berries (about 1/4 cup per plate) next to the ice cream. Top with a generous dollop of whipped cream. Dust lightly with powdered sugar and garnish with a mint leaf, if using. Serve immediately so the center remains molten.